Toshiba Lifestyle to Launch New Vacuum Pressure IH Jar Rice Cooker with Evolved Grain Texture, Sweetness, and Aroma

Toshiba Lifestyle Corporation will release new products in its "Honoo Takumidaki" (Flame Master Cooking) series of vacuum pressure IH jar rice cookers in early June. These include the flagship model "RC-10ZWA" and the "RC-10SGA," which offers the same delicious taste as the flagship model but with simplified controls.
The new products achieve continuous heating, replicating the fluctuating flames of traditional "kamado" (earthen pot stove) cooking, through high-precision output control of the IH heater. This ensures heat is thoroughly transmitted to the core of each grain of rice, resulting in fluffy, distinct grains. Furthermore, a new "Sweetness and Aroma Program" has been incorporated to further enhance the sweetness and rich aroma of the rice.

The new products generate powerful convection with an industry-leading 1450W high heat, uniformly heating the entire inner pot at high temperatures. Additionally, by reducing the minimum output of the IH heater from the conventional 600W to 300W, it can maintain a low output equivalent to simmering, enabling continuous heating at temperatures just before boiling over. This "high heat" and "continuous heating" thoroughly transfer heat to the core of the rice grains, cooking them to fluffy perfection with distinct grains.

Moreover, a new "Sweetness and Aroma Program" has been newly adopted to maximize the sweetness and aroma of the rice.

The "Sweetness Program," conducted during the soaking and early heating stages, maintains a temperature range of 45-55°C for an extended period, where sweetness components are easily generated. Furthermore, Toshiba's unique vacuum technology extracts the sweetness components generated inside the rice grains to the outside. These extracted sweetness components coat each grain of rice as a sticky starch after heating, allowing you to taste the sweetness the moment it enters your mouth. The amount of reducing sugar, an indicator of sweetness, has increased by approximately 30% compared to conventional models.

In the "Aroma Program," the temperature is temporarily raised during the steaming process to impart a "roasted" effect, enhancing the aroma through controlled scent preparation. Precise pressure control also maintains high temperatures without scorching and seals in steam, ensuring a rich aroma spreads the moment the lid is opened.

In addition, a new "Urutsuyakomai" (moist and shiny old rice) course has been introduced. By creating a vacuum state during the soaking process, it promotes water absorption in dried old rice.